Veggie Philly Cheesesteak
| 1 teaspoons extra-virgin olive oil|
1/2 medium onion, sliced
2 large portobello mushrooms, stems and gills removed (see Tip), sliced
1/2 large red bell pepper, thinly sliced
1 tablespoons minced fresh oregano or 2 teaspoons dried
1/4 teaspoon freshly ground pepper
1/2 tablespoon all-purpose flour
1/8 cup vegetable broth or reduced-sodium chicken broth
1/2 tablespoon reduced-sodium soy sauce
1.5 ounces thinly sliced reduced-fat provolone cheese
2 whole-wheat buns, split and toasted
Directions1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer.
3. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
4. Divide the mixture into 2 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.
Number of Servings: 2
Oh So Yum! My dad would hate this recipe but it is tasty tasty!
Later: And, yes, they were awesome!